Also available
Nigerian Culture
Offers so much diversity, from afrobeats to Nollywood
With over 250 ethnic groups and a variety of languages spoken, it’s little surprise that Nigeria’s culture is so diverse. The country is internationally famous for its writers and musicians. Some notable artists include writer Chinua Achebe, juju musician King Sunny Ade, afrobeat musician Fela Kuti, Nigerian gospel singer Onyeka Onwenu, writer Ben Okri, playwright Ken Saro-Wiwa, Nobel prize winning writer Wole Soyinka, actor Nkem Owoh, director Chico Ejiro and British/Nigerian artist Yinka Shonibare.
The Hausa and Fulani, Yoruba and Igbo make up the three major ethnic groups in Nigeria. Both Hausa and Fulani come from the Muslim north. The Yoruba, who come from southwestern Nigeria, are mostly farmers, and practice both Islam and Christianity. The Igbo of the southeast are usually Christian. There is a notable overlap between organised religion and traditional indigenous beliefs – it’s common for Muslims and Christians to observe some degree of indigenous practices as well. Smaller groups include the Ibibio, the Edo, the Tiv and the Nupe.
Food
Traditionally eaten by hand, Nigerian food varies greatly from north to south. Seafood, beef, poultry and goat are the primary sources of protein. In the southern areas a variety of soups containing a base of tomatoes, onions, red pepper, and palm oil are prepared with vegetables such as okra and meat or fish. Soups can be thickened by adding ground egusi (melon) seeds. Gari (ground cassava), iyan (yam paste), or plantains accompany the soup. Crops such as corn, yams, and sweet potatoes form the base of the diet.
These vegetables are often pounded into a thick, sticky dough or
paste. This is often served with a palm oil-based stew made with
chicken, beef, goat, tomatoes, okra, onions, bitter leaves, or whatever
meats and vegetables might be on hand. Fruits such as papaya,
pineapples, coconuts, oranges, mangos and bananas are very common in
the tropical south. In the north, grains such as millet, sorghum and
corn are boiled into a porridge-like dish that forms the basis of the
diet. This is served with an oil-based soup usually flavoured with
onions, okra, and tomatoes. Sometimes meat is included, though it is
often reserved for special occasions among the Hausa. In areas
inhabited by Fulani cattle herders, fresh milk and yogurt are common.
Rice is eaten throughout the country. Beans and root vegetables are
ubiquitous. Many dishes are flavoured with onions, palm oil and chilies.
